Turn your Big Green Egg down and if not already setup for an indirect cook, add your ConvEGGtor and stainless grid on top. If you have a baking stone, add that as well, it's not essential though. Set the temperature to 110°C.

Cut your tomatoes in half across them and put them into the pan so you have the base full with a single layer.

Sprinkle Maldon salt over the tomatoes. When you're done add just a little more, it really brings out the flavour.

Add a good amount of black pepper.

Now add your roughly chopped garlic.

To the top add your green herbs.

Finally drizzle with a good quality olive oil, this is one of the rare occasions when I advocate using extra virgin olive oil.

Place your cast iron pan into the Egg and leave it to cook for 4-6 hours.

Allow your tomatoes to cool before tucking in.